5th International Congress on Food Technology , 2007-12-01

Title : Producing stable emulsion by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach ( Producing stable emulsion by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach )

Authors: عطیه حسنی , رسول کدخدایی , Mohammad Taghi Hamed Mosavian ,

Citation: BibTeX | EndNote

High power ultrasound has the potential to be used in various chemical/physical processes. It can cause/initiate changes that usually take place under extreme conditions and hence has been increasingly gaining interest. This work was aimed at using ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin and xanthan gum as well as the time of sonication on the stability, droplet size distribution and creaming index of the emulsion was investigated. The experimental data were analyzed with Taguchi method and optimum conditions were determined. The results showed that increasing sonication time narrowed the range of droplets size. However, excessive sonication resulted in emulsion breakdown. Pectin and xanthan enhanced the stability of emulsion, although they had different impacts on the emulsion stability when used individually or together. These observations can be attributed to viscosity change, formation of multiemulsions and electrostatic interactions arising from variation in pH and ionic strength.

High power ultrasound has the potential to be used in various chemical/physical processes. It can cause/initiate changes that usually take place under extreme conditions and hence has been increasingly gaining interest. This work was aimed at using ultrasound in preparation of stable oil-in-water emulsion. The effect of pH, ionic strength, pectin and xanthan gum as well as the time of sonication on the stability, droplet size distribution and creaming index of the emulsion was investigated. The experimental data were analyzed with Taguchi method and optimum conditions were determined. The results showed that increasing sonication time narrowed the range of droplets size. However, excessive sonication resulted in emulsion breakdown. Pectin and xanthan enhanced the stability of emulsion, although they had different impacts on the emulsion stability when used individually or together. These observations can be attributed to viscosity change, formation of multiemulsions and electrostatic interactions arising from variation in pH and ionic strength.

Keywords

, Ultrasound, emulsification, Taguchi method, droplet size distribution, xanthan,
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@inproceedings{paperid:1005770,
author = {عطیه حسنی and رسول کدخدایی and Hamed Mosavian, Mohammad Taghi},
title = {Producing stable emulsion by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach},
booktitle = {5th International Congress on Food Technology},
year = {2007},
location = {آتن},
keywords = {Ultrasound; emulsification; Taguchi method; droplet size distribution; xanthan; pectin},
}

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%0 Conference Proceedings
%T Producing stable emulsion by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach
%A عطیه حسنی
%A رسول کدخدایی
%A Hamed Mosavian, Mohammad Taghi
%J 5th International Congress on Food Technology
%D 2007

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